The sensory characteristics of a wine with microbial contamination can vary depending on the type of contamination present. Here are some common sensory characteristics to look out for:
Acetic Acid Bacteria Contamination
- Vinegary or sour taste
- Pungent aroma of vinegar or nail polish remover
- High levels of acetic acid
- Cloudy appearance
- Frothy bubbles on the surface
Brettanomyces Contamination
- Barnyard or horse sweat aroma
- Funky or gamey smell
- Damp basement or wet dog odor
- Muted fruit flavors
- Spicy or medicinal notes
Lactic Acid Bacteria Contamination
- Buttery or creamy mouthfeel
- Sour milk or yogurt smell
- High levels of lactic acid
- Flat or flabby taste
- Loss of fruitiness
Oenococcus Contamination
- Loss of varietal character
- Winey or nutty aroma
- Low acidity
- Alcoholic fermentation issues
- Slow or stuck fermentation